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Executive Chef 
(6648)

 

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 


Shimmering in the depths of the azure Aegean Sea, a story-filled island of myths and marvels, One&Only Kéa Island emerges to honour untold beauty with authentic flavours of Greece. The warm Mediterranean hospitality is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

 

Job Summary

 

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the colleagues and managing all food related functions. Works to continually improve guest and colleague satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing colleagues including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and colleague diner) and all support areas). This position is responsible for HACCP certification and the success of all hygiene audits and LQA.  

 

Key Duties and Responsibilities 

 

  • Leads Culinary team and provides direction for day-to-day operation.
  • Works closely with the Director of Food & Beverage and his team of people.
  • Provides guidance and direction to subordinates, including setting quality & quantity standards and monitoring performance.  
  • Understands colleague positions well enough to perform duties in colleagues' absence or determine appropriate replacement to fill gaps.  
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.  
  • Encourages and builds mutual trust, respect, and cooperation among team members.  
  • Serving as a role model to demonstrate appropriate behaviours.  
  • Ensures property policies are administered fairly and consistently.  
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.  
  • Establishes and maintains open, collaborative relationships with colleagues and ensures colleagues do the same within the team.  
  • Solicits colleague feedback, utilizes an "open door" policy and reviews colleague satisfaction results to identify and address colleague problems or concerns.  
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.  
  • Demonstrate new cooking techniques and equipment to staff.  
  • Develops and implements guidelines and control procedures for purchasing and receiving areas.  
  • Establishes goals including performance goals, budget goals, team goals, etc.  
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring colleague understanding of safety codes, monitoring processes and procedures related to safety.  
  • Manages department controllable expenses including food cost, supplies, uniforms, and equipment.  
  • Participates in the budgeting process for areas of responsibility.  
  • Knows and implements the brand's safety standards.  
  • Provides direction for menu development.  
  • Monitors the quality of raw and cooked food products to ensure that standards are met.  
  • Determines how food should be presented and create decorative food displays.  
  • Recognizes superior quality products, presentations and flavour.  
  • Ensures compliance with food handling and sanitation standards.  
  • Follows proper handling and right temperature of all food products.  
  • Ensures colleagues maintain required food handling and sanitation certifications.  
  • Maintains purchasing, receiving and food storage standards.  
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.  
  • Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.  
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.  
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.  
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.  
  • Interacts with guests to obtain feedback on product quality and service levels.  
  • Responds to and handles guest problems and complaints.  
  • Empowers colleagues to provide excellent customer service. Establishes guidelines so colleagues understand expectations and parameters. Ensures colleagues receive on-going training to understand guest expectations.  
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.  
  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.  
  • Ensures colleagues are treated fairly and equitably.  
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.  
  • Administers the performance appraisal process for direct report managers.  
  • Interacts with the Outlet Chefs and Catering department on training regarding food knowledge and menu composition.  
  • Observes service behaviours of colleagues and provides feedback to individuals and or managers.  
  • Manages colleague progressive discipline procedures for areas of responsibility.  
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).  
  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.  
  • Analyses information and evaluating results to choose the best solution and solve problems.  
  • Be well versed and knowledgeable of the hotels Fire Evacuation and all Emergency procedures as well as health and safety requirements in the Workplace.  Ensure colleagues are aware of their duty of care as determined by legislation and that they maintain complete familiarity. 

 

Required Qualifications

 

  • Several years of professional experience in 5* properties,
  • International experience will be considered as an Asset,
  • Certified qualification as a Chef from a recognized institute,
  • Excellent Communication and People management advanced skills,
  • An understanding of the preparation, delivery and services associated with the highest standards of cuisine found in the international hospitality environment,
  • HACCP certified,
  • Good Computer skills,
  • Fluency in English language,
  • Workplace training from within a high standard hotel environment.

 

 

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.